Welcome to The Beet, a ‘third place’ we’ve created to foster a simple mission: be vocal, eat local. From the events the community holds in the space to the guests we feed, we are serving up local food with a side of community activism in a way that only Ellwood’s can. The Beet will provide Richmonders with a gathering place for community building, exchanging ideas, and inspiring change in a welcoming comfortable, inviting way.

Our desire to support local artisans, craftsmen, businesses and our environment motivated our renovation decisions. We designed a warm, inviting space to best suit our community’s needs. Throughout The Beet, you’ll find elements of Richmond itself, from the recycled window frames to the reclaimed wooden ‘patchwork’ wall to the repurposed mural by Chris Milk that formerly adorned the Community Room’s exterior.

Next time you stop by The Beet to enjoy an Earth Bowl from Create or a pint of local, craft beer from the bar, take note of the small, black plaques placed around the room. On them you’ll find details about each unique feature, the people that brought it to life, and how it relates to our mission.

HOW IT WORKS

When the garage doors are up and open, come on in! Grab a beverage from the Green & Grind or flatbread from our Create station and dine, work, or just relax. Linger, meet a friend, or enjoy some quiet time solo. When the doors are down, chances are there’s a class or private event taking place, but fear not, The Beet will reopen again afterwards!

Thursday through Sunday, The Beet is open for business, serving craft, local beer, wine by the glass, and specials seasonal beverages that make lingering easy and local music on the patio even more enjoyable. And every Thursday and Friday bring with them Happy Hour from 4 to 7PM and great specials at the bar, including $1 off drafts & glasses of wine, plus select canned beers for only $2.

Have a question about how The Beet can serve your business or personal needs? Whether it’s a book club, non-profit, office meeting, networking group, or health-conscious cooking class, contact Taylor Richardson, manager of The Beet, to get the full scoop.

In the meantime, here’s the rental fee guide for your reference and planning!

INSPIRATION

WENDELL BERRY

Wendell is an American novelist, poet, environmental activist, cultural critic, and farmer. His purpose is to bring focus, knowledge and cohesiveness to the work of changing our ruinous industrial agriculture system into a system and culture that uses nature as the standard, accepts no permanent damage to the ecosphere, and takes into consideration human health in local communities.

AMY HICKS

Amy is a local USDA organic farmer. She runs Amy’s Garden with her husband, George Ferguson. Since 1995, it’s grown from a backyard garden to a USDA-certified organic farm growing more than 10 acres of specialty organic produce and flowers in Charles City, VA. She has spoken strongly and convincingly about the advantages of organic for 15 years and she utilizes growing strategies and techniques that allow the farm to integrate production with longer-term environmental goals.

MICHAEL POLLAN

Michael is a prolific American author, journalist, activist, and professor who focuses on the place where nature and culture intersect: on our plates, in our farms and gardens, and in the built environment. He is best known for his book “The Omnivores Dilemma.” In the book, Pollan asks the seemingly straightforward question of what we should have for dinner.